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Salted Caramel and Pecan Turtles-2 Ways

Salted Caramel and Pecan Turtles-2 Ways

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1. Preheat the oven to 325°F

  • 2/3 cup chopped pecans, toasted
  • 16 pretzel snaps (optional)
  • 16 caramel candies
  • 1 (16 oz.) package Chocolate CANDIQUIK® Coating
  • Garnish: a pinch of sea salt for each candy
4.4/5 (21 Votes)

Blueberry Jell-O Side Salad

Blueberry Jell-O Side Salad

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In a large bowl, stir together water and Jell-O powders until no powder remains undissolved

  • 2 cups Boiling Water
  • 3 ounces, weight Grape Jell-O Mix
  • 3 ounces, weight Cherry Jell-O Mix
  • 20 ounces, weight Crushed Pineapple, Undrained
  • 21 ounces, weight Blueberry Pie Filling
  • 8 ounces, weight Cream Cheese, Room Temperature
  • 8 ounces, weight Sour Cream, Room Temperature
  • 1/2 cups Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cups Chopped Nuts (I Used Almonds)
4.5/5 (15 Votes)

Lemon Blueberry Pudding Cookies

Lemon Blueberry Pudding Cookies

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These soft summery cookies feature lemon pudding and dried blueberries for a winning flavor combination!

  • 1/4 cup granulated sugar
  • Zest of 1 lemon
  • 1 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1 (3.4-ounce) package lemon instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Dash of salt
  • 1 cup dried blueberries
  • 1 cup white chocolate chips
4.6/5 (19 Votes)

Turkey-Stuffing Bundles

Turkey-Stuffing Bundles

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Heat the oven to 375°F. Stir 1/2 cup gravy, the turkey and vegetables in a medium bowl

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 jar (12 ounces) Campbell's® Slow Roast Turkey Gravy
  • 2 cups coarsely chopped cooked turkey or chicken
  • 1/2 cup cooked vegetables (peas, corn, green beans or carrots)
  • 2 cups prepared Pepperidge Farm® Herb Seasoned Stuffing, any variety
  • 1/2 cup cranberry sauce
4.5/5 (17 Votes)

Irresistible Peanut Butter Cookies with Hazelnut Drizzle

Irresistible Peanut Butter Cookies with Hazelnut Drizzle

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You're going to love these Irresistible Peanut Butter Cookies with Hazelnut Drizzle! So decadent and delicious!

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Jif® Chocolate Flavored Hazelnut Spread
4.5/5 (18 Votes)

Red Velvet Cake Mix Cinnamon Rolls

Red Velvet Cake Mix Cinnamon Rolls

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I'm so excited to share these Red Velvet Cake Mix Cinnamon Rolls with you today! These are so easy and gorgeous, an...

  • CINNAMON FILLING:
  • 1 box of Duncan Hines Signature Red Velvet Cake Mix
  • 2 envelopes (1/4 ounce) active dry yeast
  • 2 1/2 cups warm water
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 1 stick of softened butter, you can add another stick of butter if you want them really gooey
  • 1 cup of packed dark brown sugar
  • 1 cup of granulated white sugar
  • Cinnamon
  • Cream Cheese Frosting
  • 2 sticks of softened butter
  • 3 cups of powdered sugar
  • 1 teaspoon of pure vanilla extract
  • Pinch of kosher salt
  • 2 packages of softened cream cheese – 8 ounces
4.5/5 (25 Votes)

Chilled Watermelon Salad

Chilled Watermelon Salad

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1.Combine gelatin and boiling water in a medium heatproof bowl

  • 1 (6 ounce) package strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 3 cups chopped, seeded watermelon
  • 1 (8 ounce) can crushed pineapple in juice
  • 1 cup plus 1/4 cup coarsely chopped pecans, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup milk
  • 1/4 cup sugar
  • 4 ounces whipped topping
4.4/5 (8 Votes)

Witch's Hat Chocolate Cupcakes

Witch's Hat Chocolate Cupcakes

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1.Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups

  • 3/4 cup (1-1/2 sticks) butter or margarine , softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1-1/4 teaspoons baking soda
  • Pinch of salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • ORANGE CREAM FILLING
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup marshmallow creme
  • 1-1/4 cups powdered sugar
  • 1/2 to 1 teaspoon freshly grated orange peel
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons orange juice
  • Red and yellow food color (optional)
4.6/5 (7 Votes)

Psychedelic Cake

Psychedelic Cake

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1.Preheat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray

  • Cake:
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • Betty Crocker® gel food colors or paste food colors (orange, red, blue and green)
  • White Chocolate Frosting:
  • 3 oz white chocolate baking bars or squares, chopped
  • 3 tablespoons whipping cream
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
4.7/5 (16 Votes)

Ortega Green Chile Guacamole

Ortega Green Chile Guacamole

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COMBINE avocados, chiles, green onions, olive oil, lime juice, garlic and salt in a medium bowl

  • 2 medium very ripe avocados, seeded, peeled and mashed
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 2 large green onions, chopped
  • 2 tbls. olive oil
  • 1 teaspoon lime juice
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt
4.3/5 (4 Votes)